Hen Eggs - Basic and Applied Science

The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal

List of contents

Structure of Hen Eggs and Physiology of Egg Laying, T. Okubo, S. Akachi, and H. Hatta General Chemical Composition of Hen Eggs, S. Sugino, T. Nitoda, and L.R. Juneja Nutritive Evaluation of Hen Eggs, M. Guiterrez, H. Takahashi, and L.R. Juneja Insights into the Structure-Function Relationships of Ovalbumin, Ovotransferrin, and Lysozyme, H.R. Ibrahim Egg Yolk Lipids, L.R. Juneja Glycochemistry of Hen Eggs, M. Koketshu Chemical and Physicochemical Properties of Hen Eggs and Their Application in Foods, H. Hatta, T. Hagi, and K. Hirano Enzymes in Unfertilized Hen Eggs, A. Seko, L.R. Juneja, and T. Yamamoto Cell Proliferation-Promoting Activities in Unfertilized Eggs, A. Seko and L.R. Juneja Egg Yolk Antibody, IgY and Its Application, H. Hatta, M. Ozeki, and K. Tsuda Microbiology of Eggs, M. Kobayashi, M.A. Gutierrez, and H. Hatta

About the author

Yamamoto, Takehiko; Juneja, Lekh Raj; Hatta, Hajime; Kim, Mujo

Summary

The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal

Product details

• Authors: Hajime Hatta, Hatta Hajime, Lekh Raj Juneja, Juneja Lekh Raj, Kim Mujo, Takehiko Yamamoto
• Publisher: Taylor and Francis
• Languages: English
• Product format: Hardback
• Released: 13.12.1996
• EAN: 9780849340055
• ISBN: 978-0-8493-4005-5
• No. of pages: 216
• Weight: 570 g
• Illustrations: Raster,schwarz-weiss, Tabellen, schwarz-weiss
• Subjects: Guides > Nature; Non-fiction book > Nature, technology > Nature: general, reference works; COOKING / General, SCIENCE / Life Sciences / Biochemistry, biochemistry, Cookery / food & drink etc, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Cookery / food and drink / food writing